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WO2012020598A1 - Composition conférant un arôme/saveur - Google Patents

Composition conférant un arôme/saveur Download PDF

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Publication number
WO2012020598A1
WO2012020598A1 PCT/JP2011/063291 JP2011063291W WO2012020598A1 WO 2012020598 A1 WO2012020598 A1 WO 2012020598A1 JP 2011063291 W JP2011063291 W JP 2011063291W WO 2012020598 A1 WO2012020598 A1 WO 2012020598A1
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WO
WIPO (PCT)
Prior art keywords
ppm
weight
less
ppb
octen
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2011/063291
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English (en)
Japanese (ja)
Inventor
佐知 平井
知大 坂本
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
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Ajinomoto Co Inc
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Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP2012528611A priority Critical patent/JP5954176B2/ja
Publication of WO2012020598A1 publication Critical patent/WO2012020598A1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours

Definitions

  • the present invention relates to an aroma / flavor imparting composition for imparting a meat stock-like aroma / flavor to a food / beverage product, a food / beverage product having the aroma / flavor, and a method for producing the food / beverage product.
  • Livestock meat stock is used for cooking in various countries such as beef bouillon, Chinese hot water (tan) and chicken bouillon, and is the basis of food.
  • meat extract and the like tend to deteriorate in flavor due to heating during production, and development of an aroma / flavoring composition having an original flavor of meat stock and a method for imparting the aroma / flavor is awaited.
  • Non-Patent Documents 1 to 13 Although there are prior literatures that analyzed the meat flavor components (Non-Patent Documents 1 to 13), there are few prior knowledge that led to quantification. Moreover, in some patent documents, the mixing
  • Non-Patent Documents 1 to 13 Even if the flavor composition is blended in accordance with the analysis values of these Non-Patent Documents 1 to 13, a sufficient aroma / flavor is not imparted or an extra aroma / flavor is imparted. -It did not lead to imparting flavor. Moreover, since the number of the compounding compounds used as the livestock meat flavor of patent document 1 or patent document 2 is at least 12 or more, an extra aroma and flavor are provided, and in order to provide a preferable aroma and flavor. However, since the number of compounded compounds is large, there is a problem that it cannot be used simply.
  • the object of the present invention is to provide a fragrance / flavor imparting composition that can be used more generally and can impart a preferred scent / flavor like meat stock to a food / beverage product, and a food / drink having the fragrance / flavor. It is in providing the manufacturing method of goods and this food-drinks.
  • 1-octen-3-ol and / or 1-octene-3 which is an aroma component commonly contained in beef, pork and chicken It was found that by adding -on to foods and drinks at a specific concentration, the flavor and flavor of meat stock can be imparted sufficiently and easily without adding extra aroma and flavor.
  • 1-octen-3-ol and / or 1-octen-3-one by adding specific meat aroma components in specific combinations, various types of aromas and flavors can be added to food and drink. It was found that it can be granted. The present inventors have completed the present invention based on these findings.
  • the present invention includes the following inventions.
  • a food and drink comprising 1-octen-3-ol and / or 1-octen-3-one, wherein 1-octen-3-ol and / or 1-octen-3-one is added Food / beverage products whose density is 0.0050 weight ppb or more and less than 910 weight ppb.
  • a food / beverage product having boiled flavor and flavor comprising 1-octen-3-ol and / or 1-octen-3-one, octanoic acid, and decanoic acid
  • the addition concentration of 1-octen-3-ol and / or 1-octen-3-one is 0.020 wt ppb or more and less than 910 wt ppb
  • the added concentration of octanoic acid is 1.0 wt ppb or more and less than 130 wt ppm
  • Food / beverage products of [2] description whose addition concentration of a decanoic acid is 1.0 weight ppb or more and less than 390 weight ppm.
  • a food and drink having a meaty fragrance and flavor comprising 1-octen-3-ol and / or 1-octen-3-one, a lower fatty acid, and methional
  • the addition concentration of 1-octen-3-ol and / or 1-octen-3-one is 0.050 weight ppb or more and less than 910 weight ppb
  • the additive concentration of the lower fatty acid is 1.0 wt ppb or more and less than 19.3 wt ppm
  • Food / beverage products of [2] description whose addition concentration of methional is 0.010 weight ppb or more and less than 262 weight ppb.
  • a food / beverage product having a beef-type fragrance / flavor comprising 1-octen-3-ol and / or 1-octen-3-one, lower fatty acids, and pyrazines
  • the addition concentration of 1-octen-3-ol and / or 1-octen-3-one is not less than 0.0050 wt ppb and less than 910 wt ppb
  • the addition concentration of lower fatty acids is 0.10 wt. Ppb or more and less than 48.6 wt. Ppm
  • Food / beverage products of [2] description whose addition concentration of pyrazines is 0.10 weight ppb or more and less than 38.8 weight ppm.
  • a food / beverage product having a boiled meaty type fragrance / flavor comprising 1-octen-3-ol and / or 1-octen-3-one, octanoic acid, and a lower fatty acid
  • the addition concentration of 1-octen-3-ol and / or 1-octen-3-one is 0.0050 weight ppb or more and less than 300 weight ppb;
  • the added concentration of octanoic acid is 0.74 wt ppb or more and less than 44100 wt ppb, and Food / beverage products of [2] description whose addition concentration of a lower fatty acid is 0.047 weight ppb or more and less than 2820 weight ppb.
  • a food and drink comprising 1-octen-3-ol and / or 1-octen-3-one, pyrazines, and lower fatty acids added, and further containing sodium glutamate and sodium chloride
  • the addition concentration of 1-octen-3-ol and / or 1-octen-3-one is 0.029 wt ppb or more and less than 910 wt ppb
  • the addition concentration of pyrazines is 0.034 wt ppb or more and less than 0.63 wt ppm
  • the addition concentration of the lower fatty acids is 0.80 weight ppb or more and less than 0.78 weight ppm
  • the addition concentration of sodium glutamate is 0.045 wt% or more and 10 wt% or less
  • concentration of salt is 0.11 weight% or more and 10 weight% or less.
  • a method for producing a food or drink provided with a boiled fragrance / flavor, 1-octen-3-ol and / or 1-octen-3-one is added to a concentration of 0.020 wt ppb or more and less than 910 wt ppb, Octanoic acid was added to a concentration of 1.0 wt ppb or more and less than 130 wt ppm, and The method according to [17], comprising adding decanoic acid to a concentration of 1.0 to ppb and less than 390 ppm by weight.
  • a method for producing a food or drink provided with a meaty-type fragrance / flavor, 1-octen-3-ol and / or 1-octen-3-one is added to a concentration of 0.050 weight ppb or more and less than 910 weight ppb, Adding lower fatty acid to a concentration of 1.0 wt ppb or more and less than 19.3 wt ppm, and The method according to [17], comprising adding methional to a concentration of 0.010 wt ppb or more and less than 262 wt ppb.
  • a method for producing a food or drink provided with a beef-type aroma or flavor, 1-octen-3-ol and / or 1-octen-3-one is added to a concentration of 0.0050 wt ppb or more and less than 910 wt ppb, Lower fatty acids are added to a concentration of 0.10 wt ppb or more and less than 48.6 wt ppm, and The method according to [17], comprising adding pyrazines to a concentration of 0.10 wt ppb or more and less than 38.8 wt ppm.
  • a method for producing a food or drink provided with a boiled meaty-type fragrance / flavor is added to a concentration of 0.0050 wt ppb or more and less than 910 wt ppb, Lower fatty acids are added to a concentration of 0.10 wt ppb or more and less than 48.6 wt ppm, and The method according to [17], comprising adding pyrazines to
  • 1-octen-3-ol and / or 1-octen-3-one is added to a concentration of 0.0050 wt ppb or more and less than 300 wt ppb
  • Octanoic acid was added to a concentration of 0.74 wt ppb or more and less than 44100 wt ppb
  • the method according to [17] comprising adding a lower fatty acid to a concentration of 0.047 wt ppb or more and less than 2820 wt ppb.
  • a fragrance / flavoring composition comprising 1-octen-3-ol and / or 1-octen-3-one in an amount of 0.0050 ppm to less than 910 ppm by weight, An aroma / flavoring composition for adding to a food or drink at an addition concentration of 0.00010% by weight or more and 10.0% by weight or less.
  • the aroma / flavoring composition according to [22] comprising at least one selected from the group consisting of acetol, octanoic acid, decanoic acid, lower fatty acids, pyrazines, methional, thiazoles and dienals object.
  • 1-octen-3-ol and / or 1-octen-3-one is contained in an amount of 0.050 ppm to less than 910 ppm by weight, Contains lower fatty acid 1.0 wtppm or more and less than 19300 wtppm, and A meaty fragrance / flavoring composition containing methional in an amount of 0.010 to less than 262 ppm by weight,
  • the fragrance / flavoring composition according to [23] which is added to food and drink at an addition concentration of 0.00010 wt% or more and 3.0 wt% or less.
  • the fragrance / flavoring composition according to [23] which is added to a food or drink at an addition concentration of 0.00010% by weight or more and 9.5% by weight or less.
  • 1-octen-3-ol and / or 1-octen-3-one is contained in an amount of 0.0050 ppm to 300 ppm by weight, Containing octanoic acid in the range of 0.74 ppm to less than 44100 ppm by weight, and A boiled meaty-type fragrance / flavoring composition containing a lower fatty acid in an amount of 0.047 wtppm or more and less than 2820 wtppm, The fragrance / flavoring composition according to [23], which is added to food and drink at an addition concentration of 0.00010% by weight or more and 10.0% by weight or less.
  • flavor and flavor imparting composition which provides livestock meat-like fragrance and flavor to food / beverage products, food / beverage products which have this fragrance / flavor, and the manufacturing method of this food / beverage product can be provided.
  • a fragrance / flavor imparting composition for imparting various types of fragrance / flavor such as boiled type, meaty type, beef type, boiled meaty type, etc. to the food / beverage product, food / beverage product having the fragrance / flavor.
  • the manufacturing method of this food-drinks can be provided.
  • 1-octen-3-ol and / or 1-octen-3-one is usually 0.0050 ppm by weight or more (preferably 0.050 ppm by weight or more, more preferably 0 .10 wt ppm or more, more preferably 0.50 wt ppm or more, particularly preferably 1.0 wt ppm or more, most preferably 5.0 wt ppm or more), less than 910 wt ppm (preferably 700 wt ppm or less, more Preferably 500 ppm by weight or less, more preferably 300 ppm by weight or less, particularly preferably 200 ppm by weight or less, and most preferably 100 ppm by weight or less.
  • the content of 1-octen-3-ol and / or 1-octen-3-one is 0.0050 ppm by weight or more and less than 910 ppm by weight, the flavor, taste and flavor of the meat are enhanced overall. preferable.
  • the aroma / flavoring composition of the present invention is usually 0.00010% by weight or more (preferably 0.0005% by weight or more, more preferably 0.001% by weight or more, further preferably 0.005% by weight or more, particularly preferably Is 0.01 wt% or more, most preferably 0.05 wt% or more), 10 wt% or less (preferably 5.0 wt% or less, more preferably 3.0 wt% or less, and even more preferably 1.0 wt%). % Or less, particularly preferably 0.8% by weight or less, most preferably 0.5% by weight or less).
  • the addition concentration refers to the ratio of the weight of the additive to the total weight of the food or drink to be added.
  • the fragrance / flavor imparting composition of the present invention may use either 1-octen-3-ol or 1-octen-3-one, or a combination of both.
  • 1-octen-3-ol is preferably used in that it can be given.
  • 1-octen-3-ol has (R) ( ⁇ )-form, (S) (+)-form and racemic form, which are stereoisomers, and any of them may be used. From the viewpoint of titer, it is preferable to use the (R) ( ⁇ )-isomer or the racemate.
  • the fragrance / flavoring composition of the present invention further comprises acetol, octanoic acid, decanoic acid, lower fatty acids, pyrazines, methional, thiazole. It is preferable to contain at least one selected from the group consisting of alkenes and dienals.
  • the content of acetol is usually 0.50 ppm by weight or more (preferably 1.0 ppm by weight or more, more preferably 10.0 ppm by weight or more, particularly preferably 100.0 ppm by weight or more), 1500000 ppm by weight or less (preferably Is 1,000,000 ppm by weight or less, more preferably 100,000 ppm by weight or less.
  • the fragrance / flavor imparting composition of the present invention can impart a fragrance / flavor excellent in the growth of hot taste and aftertaste.
  • the content of octanoic acid is usually 1.0 ppm by weight or more (preferably 3.0 ppm by weight or more, more preferably 30.0 ppm by weight or more), less than 130,000 ppm by weight (preferably 128,000 ppm by weight or less, more preferably 50000 ppm by weight or less, particularly preferably 5000 ppm by weight or less).
  • the fragrance / flavor imparting composition of the present invention can impart an aroma / flavor excellent in fatness, mellowness and bulge.
  • the content of decanoic acid is usually 1.0 ppm by weight or more (preferably 5.0 ppm by weight or more, more preferably 50 ppm by weight or more, particularly preferably 100 ppm by weight or more), and less than 390000 ppm by weight (preferably 385,000 weights). ppm or less, more preferably 100,000 ppm by weight or less, and particularly preferably 20000 ppm by weight or less.
  • the fragrance / flavor imparting composition of the present invention can impart an aroma / flavor excellent in fat feeling, body feeling, and swelling.
  • the content of the lower fatty acid is usually 0.10 ppm by weight or more (preferably 0.50 ppm by weight or more, more preferably 1.0 ppm by weight or more, particularly preferably 2.0 ppm by weight or more, and most preferably 10.0 ppm).
  • Weight ppm or more less than 48600 weight ppm (preferably 48000 weight ppm or less, more preferably less than 19300 weight ppm, further preferably 15000 weight ppm or less, particularly preferably 10,000 weight ppm or less, most preferably 5000 weight ppm or less). is there.
  • the aroma / flavoring composition of the present invention can impart an aroma / flavor excellent in aged meat texture.
  • the lower fatty acid used in the fragrance / flavoring composition of the present invention is a saturated or unsaturated monocarboxylic acid having 3 to 7 carbon atoms (preferably 4 to 6 carbon atoms), and is either linear or branched.
  • isovaleric acid, propionic acid, butyric acid, isobutyric acid, valeric acid, hexanoic acid (caproic acid), heptanoic acid and the like can be mentioned.
  • Herbal acid or valeric acid is preferably used.
  • the content of pyrazines is usually 0.10 ppm by weight or more (preferably 0.40 ppm by weight or more, more preferably 1.0 ppm by weight or more, particularly preferably 1.5 ppm by weight or more, most preferably 2.0 ppm or more.
  • Weight ppm or more) and less than 38800 weight ppm preferably 38000 weight ppm or less, more preferably 30000 weight ppm or less, particularly preferably 20000 weight ppm or less, most preferably 10,000 weight ppm or less.
  • the fragrance / flavor imparting composition of the present invention can impart a fragrance / flavor excellent in roasted flavor and hot taste.
  • the pyrazines used in the fragrance / flavoring composition of the present invention are a kind of heterocyclic compounds, and are a general term for compounds having nitrogen atoms at the 1- and 4-positions of a 6-membered ring.
  • the content of methional is usually 0.010 ppm by weight or more (preferably 0.020 ppm by weight or more, more preferably 0.10 ppm by weight or more, particularly preferably 0.20 ppm by weight or more), and less than 262 ppm by weight (preferably Is 200 ppm by weight or less, more preferably 100 ppm by weight or less, and particularly preferably 50 ppm by weight or less.
  • the fragrance / flavoring composition of the present invention can impart a fragrance / flavor excellent in boiled meat flavor and hot taste.
  • the thiazole content is usually 0.00001 ppm by weight or more (preferably 0.00005 ppm by weight or more, more preferably 0.00010 ppm by weight or more, particularly preferably 0.00050 ppm by weight or more), 15000 ppm by weight or less ( Preferably 10,000 ppm by weight or less, more preferably 5000 ppm by weight or less, and particularly preferably 1000 ppm by weight or less.
  • the fragrance / flavor imparting composition of the present invention can impart a fragrance / flavor excellent in roast meat flavor and atsumi.
  • the thiazoles used in the fragrance / flavoring composition of the present invention are a kind of heterocyclic compounds and are a general term for compounds having a sulfur atom at the 1-position and a nitrogen atom at the 3-position of a 5-membered ring.
  • Examples include 4-methylthiazole, thiazole, 2-ethyl-4-methylthiazole, 2,4-dimethylthiazole, and the like, but 2-isobutylthiazole, 5-acetyl-2,4 can be given because it can give a more aroma like meat.
  • -Dimethylthiazole is preferred.
  • the content of dienals is usually 0.00005 ppm by weight or more (preferably 0.00010 ppm by weight or more, more preferably 0.00050 ppm by weight or more, particularly preferably 0.0010 ppm by weight or more), 15000 ppm by weight or less ( Preferably 10,000 ppm by weight or less, more preferably 5000 ppm by weight or less, and particularly preferably 1500 ppm by weight or less.
  • the aroma / flavor imparting composition of the present invention can impart an aroma / flavor excellent in fat feeling and swelling.
  • the dienals used in the flavor and flavor imparting composition of the present invention are a general term for compounds having two double bonds and one aldehyde group.
  • 2,4-decadienal, 2,4-heptadienal, 2 , 4-nonadienal, 2,4-undecadienal, etc. but from the viewpoint of imparting a more meat-like aroma, 2,4-decadienal, 2,4-heptadienal, 2,4-nonadienal, 2 , 4-Undecadienal is preferably used.
  • the fragrance / flavoring composition of the present invention further comprises acetol, octanoic acid, decanoic acid, lower fatty acids, pyrazines, methional, thiazole.
  • the combination of these compounds is not particularly limited, and any combination can impart a preferable aroma and flavor of meat stock.
  • specific types of fragrances and flavors for example, boiled type fragrances and flavors, meaty type fragrances and flavors, beef type fragrances and flavors, boiled meaty type fragrances and flavors, etc.can be granted.
  • the fragrance / flavor imparting composition of the present invention contains 1-octen-3-ol and / or 1-octen-3-one, usually 0.020 ppm by weight. More than 910 ppm by weight (preferably 0.050 ppm to 100 ppm by weight, more preferably 0.15 ppm to 50 ppm, further preferably 0.40 ppm to 30 ppm, particularly preferably 0.50 ppm to 20 ppm, most preferably 1.0 ppm to 15 ppm, and octanoic acid is usually 1.0 ppm to less than 130,000 ppm (preferably 10 ppm to 50,000).
  • Ppm by weight or less more preferably 20 ppm by weight or more and 5000 ppm by weight or less, more preferably 70 ppm to 3000 ppm, particularly preferably 100 ppm to 2500 ppm, most preferably 200 ppm to 2300 ppm, and decanoic acid is usually 1.0 ppm to 390000.
  • Less than ppm by weight preferably 30 ppm to 100000 ppm, more preferably 50 ppm to 20000 ppm, more preferably 200 ppm to 12,000 ppm, particularly preferably 300 ppm to 8000 ppm by weight , Most preferably 700 ppm to 6500 ppm by weight).
  • the concentration of the fragrance / flavor imparting composition of the present invention is usually 0.00010% by weight or more (preferably 0.00015% by weight or more, more preferably 0.005% or more.
  • the boiled fragrance / flavor refers to the mellow / flavor and flavor of the original meat.
  • the boiled fragrance / flavoring composition of the present invention may further contain at least one selected from the group consisting of acetol, lower fatty acids, pyrazines, methional, thiazoles and dienals. It may also include combinations of compounds of other types of fragrance / flavoring compositions.
  • the flavor and flavor imparting composition of the present invention is usually 0.050 ppm by weight of 1-octen-3-ol and / or 1-octen-3-one. More than 910 ppm by weight (preferably 0.50 ppm to 900 ppm by weight, more preferably 3.0 ppm to 700 ppm, further preferably 10 ppm to 500 ppm, particularly preferably 15 ppm.
  • ppm to 300 ppm by weight most preferably 20 ppm to 100 ppm by weight
  • lower fatty acids are usually 1.0 ppm to 19300 ppm by weight (preferably 5.0 ppm to 20000 ppm by weight, More preferably 80 ppm to 15000 ppm, further preferably 00 ppm to 10000 ppm by weight, particularly preferably 400 ppm to 7000 ppm by weight, most preferably 500 ppm to 5000 ppm by weight)
  • methional is usually 0.010 ppm to 262 ppm by weight.
  • ppm to 250 ppm Preferably 0.10 ppm to 250 ppm, more preferably 1.0 ppm to 200 ppm, more preferably 3.0 ppm to 150 ppm, particularly preferably 5.0 ppm. ppm to 90 ppm by weight, most preferably 7.0 to 60 ppm by weight).
  • the additive concentration of the fragrance / flavor imparting composition of the present invention is usually 0.00010% by weight or more (preferably 0.00020% by weight or more, more preferably 0.8%).
  • 0010 wt% or more more preferably 0.0015 wt% or more, particularly preferably 0.0020 wt% or more, most preferably 0.0025 wt% or more
  • 3.0 wt% or less (preferably 2.5 wt%) Or less, more preferably 1.5% by weight or less, still more preferably 1.0% by weight or less, particularly preferably 0.50% by weight or less, and most preferably 0.30% by weight or less.
  • the meaty fragrance / flavor refers to the fragrance / flavor excellent in the original richness and aging of meat.
  • the meaty-type fragrance / flavoring composition of the present invention may further contain at least one selected from the group consisting of acetol, octanoic acid, decanoic acid, pyrazines, thiazoles and dienals. It may also include combinations of compounds of other types of fragrance / flavoring compositions.
  • the fragrance / flavor-imparting composition of the present invention contains 1-octen-3-ol and / or 1-octen-3-one, usually 0.0050 ppm by weight. Or more and less than 910 ppm by weight (preferably 0.020 to 500 ppm by weight, more preferably 1.0 to 300 ppm by weight, more preferably 3.0 to 200 ppm by weight, particularly preferably 5.
  • the lower fatty acid is usually 0.10 to less than 48600 ppm (preferably more than 1.0 ppm by weight) 30000 ppm by weight or less, more preferably 50 ppm by weight to 11,000 ppm by weight, further preferably 150 ppm to 8500 ppm, particularly preferably 200 ppm to 3000 ppm, most preferably 300 ppm to 2000 ppm, and pyrazines are usually 0.10 ppm by weight.
  • More than 38800 ppm (preferably 1.0 ppm to 20000 ppm, more preferably 30 ppm to 10,000 ppm, more preferably 100 ppm to 7000 ppm, particularly preferably 200 ppm to 200 ppm. 3000 ppm by weight or less, most preferably from 300 ppm to 2000 ppm by weight).
  • the addition concentration of the fragrance / flavor-imparting composition of the present invention is usually 0.00010% by weight or more (preferably 0.00050% by weight or more, more preferably 0.005% or more.
  • the beef-type fragrance / flavor refers to the fragrance / flavor inherent in livestock meat, especially the beef-like profound feeling.
  • the beef-type fragrance / flavoring composition of the present invention may further contain at least one selected from the group consisting of acetol, octanoic acid, decanoic acid, methional, thiazoles and dienals.
  • at least one selected from the group consisting of acetol, octanoic acid, decanoic acid, methional, thiazoles and dienals may be included.
  • the fragrance / flavoring composition of the present invention is usually 0.0050 wt.
  • 1-octen-3-ol and / or 1-octen-3-one ppm to less than 300 ppm by weight (preferably 0.010 to 200 ppm by weight, more preferably 1.0 to 150 ppm by weight, more preferably 1.5 to 70 ppm by weight, particularly preferably Is contained in an amount of 3.0 ppm to 50 ppm, most preferably 5.0 ppm to 35 ppm, and octanoic acid is usually 0.74 ppm to less than 44100 ppm (preferably 1.5 ppm).
  • Weight ppm to 2820 ppm preferably 0.094 ppm to 2000 ppm, more preferably 5.0 ppm to 1500 ppm, more preferably 10 ppm to 1000 ppm, particularly preferably 20 ppm to 400 ppm, most preferably 50 ppm to 300 ppm).
  • the concentration of the fragrance / flavoring composition of the present invention is usually 0.00010% by weight or more (preferably 0.00015% by weight or more, more preferably 0).
  • 0.0030 wt% or more more preferably 0.0010 wt% or more, particularly preferably 0.0030 wt% or more, most preferably 0.030 wt% or more
  • 10.0 wt% or less preferably 8.5 wt%.
  • % Or less more preferably 5.0% by weight or less, still more preferably 3.0% by weight or less, particularly preferably 1.5% by weight or less, and most preferably 1.0% by weight or less.
  • the boiled meaty-type fragrance / flavor refers to the fragrance / flavor excellent in the mellowness, puffiness, mildness, richness, and aging of the meat.
  • the boiled meaty type fragrance / flavoring composition of the present invention may further contain at least one selected from the group consisting of acetol, decanoic acid, pyrazines, methional, thiazoles and dienals. It may also include combinations of compounds of other types of fragrance / flavoring compositions.
  • Aroma as used herein means a scent (top flavor) that is felt only by the nose without eating or drinking.
  • flavor in the present specification means a fragrance (retro nasal flavor) that passes from the oral cavity to the nose during eating and drinking.
  • Foods and drinks to which the fragrance / flavoring composition of the present invention is added include seasonings, processed foods such as soups, livestock meat, chicken and seafood, sprinkles, instant foods and snack foods, canned foods
  • the fragrance / flavoring composition of the present invention has a more remarkable effect in foods and drinks using processed meat products and meat extract, specifically, beef consomme soup, Western dishes such as curry, beef stew, hamburger steak, Chinese soups, dumplings, grilled rice, fried rice, fried rice, Japanese dishes such as meat potato and chikuzenni, Worcester sauce, demiglace sauce, ketchup, various Various seasonings such as sauces and cooked rice such as onigiri and pilaf are preferred in terms of imparting and improving the aroma and flavor of meat stock.
  • the fragrance / flavoring composition of the present invention may contain substances other than the above-mentioned compounds within a range not impairing the object of the present invention.
  • a substance may be appropriately determined according to the substance ordinarily used in the production of the fragrance / flavoring composition and the blending ratio thereof, and is not particularly limited.
  • MSG sodium glutamate
  • Salt in the present invention, it means sodium chloride unless otherwise specified
  • GSH glutathione
  • the raw material of the meat-dashi-like flavor and flavor imparting composition used in the present invention can be used for food and drink, it has various histories, such as synthetic products, extracts, fermented products, and heat-reacted products of various materials. Can be used.
  • addition of raw materials for these meat stock-like flavor and flavor imparting composition for example, direct addition to the flavor and flavor imparting composition, addition after dilution with water or solvent, yeast Addition in the form of an extract, livestock meat extract, seafood extract or protein hydrolyzate, and the like can be mentioned, and the addition form is not particularly limited.
  • the production of the fragrance / flavoring composition of the present invention can be performed by a known method.
  • a method of mixing a food material or each compound containing a high content of 1-octen-3-ol and / or 1-octen-3-one and then pulverizing and mixing with a hand mixer A food material or compound containing a high content of 3-ol and / or 1-octen-3-one or the like is mixed with water, ethanol, edible oils and fats, propylene glycol, or various excipients, regardless of liquid or solid. It can be manufactured by a method.
  • Examples of the form when adding the meat-like stock-like flavor / flavoring composition of the present invention to a food or drink include forms such as dry powder, paste, and solution, and the form of addition is not limited. At that time, dextrin or the like may be added as an excipient. Furthermore, when adding to food and drink, not only as a raw material before the production of food and drink, but also when adding it during production, after completion, just before eating, during eating, etc., the effect of imparting the flavor and flavor of meat stock is obtained be able to.
  • the present invention provides a food and drink having an aroma and flavor similar to a meat stock and a method for producing the food and drink.
  • the food / beverage product of the present invention comprises 1-octen-3-ol and / or 1-octen-3-one added, and the concentration of 1-octen-3-ol and / or 1-octen-3-one added Is usually 0.0050 wt ppb or more (preferably 0.010 wt ppb or more, more preferably 0.050 wt ppb or more, particularly preferably 0.10 wt ppb or more, most preferably 0.20 wt ppb or more), Less than 910 wt ppb (preferably 900 wt ppb or less, more preferably 700 wt ppb or less, particularly preferably 500 wt ppb or less, most preferably 200 wt ppb or less).
  • the added concentration of 1-octen-3-ol and / or 1-octen-3-one is less than 0.0050 wt ppb, there is a tendency that it does not have a sufficient aroma and flavor like meat stock. If it is at least ppm by weight, it has an unnatural unusual flavor and the preference is reduced.
  • the food and drink of the present invention may use either 1-octen-3-ol or 1-octen-3-one, or may use both in combination, but can impart a more natural flavor and flavor.
  • 1-octen-3-ol is preferably used.
  • 1-octen-3-ol has (R) ( ⁇ )-form, (S) (+)-form and racemic form, which are stereoisomers, and any of them may be used. From the viewpoint of titer, it is preferable to use the (R) ( ⁇ )-isomer or the racemate.
  • the food and drink according to the present invention further includes acetol, octanoic acid, decanoic acid, lower fatty acids, pyrazines, methional, thiazoles and dienals. It is preferable to add at least one selected from the group consisting of:
  • the concentration of acetol added is usually 0.50 weight ppb or more (preferably 1.0 weight ppb or more, more preferably 10.0 weight ppb or more, particularly preferably 100.0 wt ppb or more), 1500 wt ppm or less (preferably 1000 wt ppm or less, more preferably 100 wt ppm or less).
  • the addition concentration of octanoic acid is usually 1.0 wt ppb or more (preferably 3.0 wt ppb or more, more preferably 30.0 wt ppb or more), It is less than 130 ppm by weight (preferably 128 ppm by weight or less, more preferably 50.0 ppm by weight or less, particularly preferably 5.0 ppm by weight or less).
  • the concentration of decanoic acid is usually 1.0 wt ppb or more (preferably 5.0 wt ppb or more, more preferably 50 wt ppb or more, particularly preferably 100 weight ppb or more) and less than 390 weight ppm (preferably 385 weight ppm or less, more preferably 100 weight ppm or less, particularly preferably 20.0 weight ppm or less).
  • the concentration of the lower fatty acid is usually 0.10 wt ppb or more (preferably 0.50 wt ppb or more, more preferably 1.0 wt ppb or more, particularly Preferably 2.0 wt ppb or more, most preferably 10.0 wt ppb or more), less than 48.6 wt ppm (preferably 48.0 wt ppm or less, more preferably less than 19.3 wt ppm, even more preferably 15 0.0 ppm by weight or less, particularly preferably 10.0 ppm by weight or less, and most preferably 5.0 ppm by weight or less.
  • the aroma and flavor excellent in the ripened meat texture are imparted.
  • the lower fatty acid used in the food or drink of the present invention is a saturated or unsaturated monocarboxylic acid having 3 to 7 carbon atoms (preferably 4 to 6 carbon atoms), and may be either linear or branched.
  • the concentration of pyrazines added is usually 0.10 wt ppb or more (preferably 0.40 wt ppb or more, more preferably 1.0 wt ppb or more, particularly Preferably 1.5 wt ppb or more, most preferably 2.0 wt ppb or more), less than 38.8 wt ppm (preferably 38.0 wt ppm or less, more preferably 30 wt ppm or less, particularly preferably 20 wt ppm)
  • wt ppm preferably 38.0 wt ppm or less, more preferably 30 wt ppm or less, particularly preferably 20 wt ppm
  • an aroma and flavor excellent in roasted flavor and hot taste are imparted.
  • the pyrazines used in the food and drink of the present invention are a kind of heterocyclic compounds and are a general term for compounds having nitrogen atoms at the 1- and 4-positions of a 6-membered ring.
  • the concentration of methional added is usually 0.010 wt ppb or more (preferably 0.020 wt ppb or more, more preferably 0.10 wt ppb or more, particularly preferably 0.20 weight ppb or more) and less than 262 weight ppb (preferably 200 weight ppb or less, more preferably 100 weight ppb or less, particularly preferably 50 weight ppb or less).
  • 0.010 wt ppb or more preferably 0.020 wt ppb or more, more preferably 0.10 wt ppb or more, particularly preferably 0.20 weight ppb or more
  • 262 weight ppb preferably 200 weight ppb or less, more preferably 100 weight ppb or less, particularly preferably 50 weight ppb or less.
  • the concentration of thiazoles is usually 0.00001 weight ppb or more (preferably 0.00005 weight ppb or more, more preferably 0.00010 weight ppb or more, particularly preferably Is 0.00050 weight ppb or more) and 15000 weight ppb or less (preferably 10,000 weight ppb or less, more preferably 5000 weight ppb or less, particularly preferably 1000 weight ppb or less).
  • a flavor and flavor excellent in roasted meat flavor and atsumi are imparted.
  • the thiazoles used in the food and drink of the present invention are a kind of heterocyclic compounds and are a general term for compounds having a sulfur atom at the 1-position and a nitrogen atom at the 3-position of a 5-membered ring.
  • -Dimethylthiazole is preferred.
  • the concentration of the dienal compound is usually 0.00005 wt. Ppb or more (preferably 0.00010 wt. Ppb or more, more preferably 0.00050 wt. Ppb or more, particularly Preferably it is 0.0010 weight ppb or more), 15000 weight ppb or less (preferably 10,000 weight ppb or less, more preferably 5000 weight ppb or less, particularly preferably 1500 weight ppb or less).
  • the dienals used in the food and drink of the present invention are generic names for compounds having two double bonds and one aldehyde group.
  • 2,4-decadienal, 2,4-heptadienal, 2,4-nonadienal 2,4-undecadienal, and the like but from the viewpoint of imparting a more aroma like meat, 2,4-decadienal, 2,4-heptadienal, 2,4-nonadienal, 2,4-un Decadienal is preferably used.
  • the food and drink according to the present invention further includes acetol, octanoic acid, decanoic acid, lower fatty acids, pyrazines, methional, thiazoles and dienals.
  • the combination of these compounds is not particularly limited, and any combination has a preferable aroma and flavor of meat stock, but a specific combination is added.
  • it has a specific type of aroma / flavor (for example, boiled type aroma / flavor, meaty type aroma / flavor, beef type aroma / flavor, boiled meaty type aroma / flavor, etc.).
  • the food / beverage product of the present invention has a boiled fragrance / flavor
  • the food / beverage product comprises 1-octen-3-ol and / or 1-octen-3-one, octanoic acid, and decanoic acid.
  • the addition concentration of 1-octen-3-ol and / or 1-octen-3-one is usually 0.020 weight ppb or more and less than 910 weight ppb (preferably 0.10 weight ppb or more and 100 weight ppb or less, more preferably
  • the addition concentration of octanoic acid is usually 1.0 to ppb to less than 130 ppm by weight (preferably 15.0 to ppb to 50.0 ppm by weight, more preferably 30.0 wt ppb or more and 5.0 wt ppm or less) and the addition concentration of decanoic acid is usually 1.0 wt ppb or more and less than 390 wt ppm ( Mashiku 50.0 ppb by weight to 100 ppm by weight or less, and more preferably more than 100 ppb by weight 20.0 ppm by weight).
  • the food and drink having a boiled fragrance and flavor of the present invention is further added with at least one selected from the group consisting of acetol, lower fatty acids, pyrazines, methional, thiazoles and dienals. Or a combination of other types of compounds.
  • the food or drink of the present invention has a meaty-type fragrance / flavor
  • the food or drink comprises 1-octen-3-ol and / or 1-octen-3-one, a lower fatty acid, and methional.
  • the addition concentration of 1-octen-3-ol and / or 1-octen-3-one is usually 0.050 weight ppb or more and less than 910 weight ppb (preferably 0.50 weight ppb or more and 600 weight ppb or less, more preferably 0 70 wt. Ppb to 100 wt. Ppb), and the addition concentration of the lower fatty acid is usually 1.0 wt. Ppb to less than 19.3 wt. Ppm (preferably 5.0 wt.
  • Ppb to 10.0 wt. Ppm more preferably Is 10.0 wt ppb or more and 5.0 wt ppm or less
  • the addition concentration of methional is usually 0.010 wt ppb or more and 262 wt. Less than ppb (preferably 100 ppb by weight or 0.10 ppb by weight or less, and more preferably at least 0.20 wt ppb 50.0 ppb by weight or less).
  • the food and drink having the meaty flavor and flavor of the present invention is further added with at least one selected from the group consisting of acetol, octanoic acid, decanoic acid, pyrazines, thiazoles and dienals. Or a combination of other types of compounds.
  • the food / beverage product of the present invention has a beef-type fragrance / flavor
  • the food / beverage product comprises 1-octen-3-ol and / or 1-octen-3-one, a lower fatty acid, and pyrazines.
  • the addition concentration of 1-octen-3-ol and / or 1-octen-3-one is usually 0.0050 to 910 wt ppb (preferably 0.020 to ppb to 500 wt ppb, more preferably 0.040 wt ppb or more and 200 wt ppb or less), and the addition concentration of the lower fatty acid is usually 0.10 wt ppb or more and less than 48.6 wt ppm (preferably 1.0 wt ppb or more and 30.0 wt ppm or less, more Preferably, it is 2.0 weight ppb or more and 10.0 weight ppm or less), and the addition concentration of pyrazines is usually 0.10 weight ppb or more and 38.8. Less
  • the food and drink having a beef-type fragrance and flavor of the present invention further comprises at least one selected from the group consisting of acetol, octanoic acid, decanoic acid, methional, thiazoles and dienals. Or a combination of other types of compounds may be used.
  • the food / beverage product of the present invention has a boiled meaty-type fragrance / flavor
  • the food / beverage product is added with 1-octen-3-ol and / or 1-octen-3-one, octanoic acid, and lower fatty acid.
  • the addition concentration of 1-octen-3-ol and / or 1-octen-3-one is usually 0.0050 wt ppb or more and less than 300 wt ppb (preferably 0.010 wt ppb or more and 250 wt ppb or less, more preferably Is 0.10 wt ppb or more and 25 wt ppb or less), and the addition concentration of octanoic acid is usually 0.74 wt ppb or more and less than 44100 wt ppb (preferably 1.5 wt ppb or more and 36750 wt ppb or less, more preferably 14 0.7 weight ppb or more and 3675 weight ppb or less), and the concentration of the lower fatty acid is usually 0.047 weight ppb. It is more than 2820 weight ppb (preferably 0.094 weight ppb or more and 2350 weight ppb or less, more preferably 0.94 weight ppb or more and 235 weight ppb or less).
  • the food and drink having the boiled meaty type fragrance and flavor of the present invention further comprises at least one selected from the group consisting of acetol, decanoic acid, pyrazines, methional, thiazoles and dienals. Or a combination of other types of compounds.
  • the food / beverage product of the present invention may be formed by adding substances other than the above-mentioned compounds within a range not impairing the object of the present invention.
  • a substance may be appropriately determined in accordance with a substance usually used in the production of food and drink and the blending ratio thereof, and is not particularly limited.
  • sodium glutamate hereinafter simply abbreviated as “MSG” may be used).
  • Sodium chloride in the present invention, means sodium chloride unless otherwise specified
  • GSH glutathione
  • the concentration of the MSG is usually 0.045 wt% or more and 10 wt% or less (preferably 0.090 wt% or more and 0.18 wt% or less).
  • the concentration of the sodium chloride is usually 0.11 wt% or more and 10 wt% or less (preferably 0.21 wt% or more and 0.42 wt% or less).
  • the food / beverage product of the present invention comprises 1-octen-3-ol and / or 1-octen-3-one, pyrazines, lower fatty acids, MSG, and sodium chloride.
  • 1-octen-3-ol and / or 1-octen-3-one is 0.029 wt ppb or more and less than 910 wt ppb
  • pyrazines are 0.034 wt ppb or more and less than 0.63 wt ppm
  • lower fatty acids are.
  • MSG is 0.045% to 10% by weight
  • salt is 0.11% to 10% by weight.
  • -It is preferable because the meat flavor is improved.
  • the respective addition concentrations are 0.057 ppm to 0.81 ppm for 1-octen-3-ol and / or 1-octen-3-one, and 0.034 ppm to 0.001 for pyrazines.
  • Glutathione (GSH) used in the food and drink of the present invention is a tripeptide also called ⁇ -L-glutamyl-L-cysteinylglycine.
  • Glutathione used in the food and drink of the present invention is a tripeptide also called ⁇ -L-glutamyl-L-cysteinylglycine.
  • the glutathione used in the present invention may be derived from vegetables such as garlic and onion, or may be derived from yeast extract.
  • the concentration of GSH added is 0.80 ppm by weight or more and 80 ppm by weight or less, it is preferable because the stock-like, especially beef-like aroma and meaty flavor are improved. Furthermore, the case where the addition concentration of GSH is 4.8 ppm by weight or more and 39 ppm by weight or less is particularly preferable.
  • Creatine is a kind of amino acid called 1-methylguanidinoacetic acid
  • creatinine is a substance obtained by irreversibly dehydrating creatine.
  • Creatine exists in the form of high-energy phosphate bonds called creatine phosphate in organs that consume large amounts of energy instantaneously, such as muscles.
  • creatine or creatinine or a combination thereof may be used, but creatinine is preferably used when it is desired to exert the effects of the present invention at a low concentration.
  • Creatine and creatinine used in the present invention may be derived from various animal extracts.
  • the addition concentration is 623 ppm by weight or more and 4990 ppm by weight or less because the flavor and flavor of beef stock like, especially beef, is improved. Furthermore, the case where the addition concentration of creatine is 2490 ppm by weight or more and 4990 ppm by weight or less is particularly preferable. In the case of creatinine, when the addition concentration is 7.10 ppm by weight or more and 2820 ppm by weight or less, it is preferable because the meat-like, especially beef-like aroma and meaty flavor are improved. Furthermore, the case where the addition concentration of creatinine is 1410 ppm by weight or more and 2820 ppm by weight or less is particularly preferable.
  • the maltol used in the food and drink of the present invention is a compound having a pyran ring structure also called 3-hydroxy-2-methyl- (4H) -pyran-4-one.
  • a synthetic product obtained by an electrolytic synthesis method from furfural is generally used, but the production method and history are not particularly limited as long as they are used for food.
  • the maltol addition concentration is 1.56 ppm by weight or more and 15.6 ppm by weight or less, it is preferable because the stock-like, especially beef-like flavor and meaty flavor are improved.
  • the addition concentration of maltol is 1.56 ppm by weight or more and 7.80 ppm by weight or less is particularly preferable.
  • the dimethyl trisulfide used in the food and drink according to the present invention is an organic sulfur compound having an onion-like odor.
  • the addition concentration of dimethyl trisulfide is 0.010 wt. Ppb or more and less than 44 wt. Ppb, it is preferable because the top flavor and atsushi like meat stock are improved.
  • the case where the addition concentration of dimethyl trisulfide is 0.10 weight ppb or more and less than 4.4 weight ppb is particularly preferable.
  • Cineol used in the food and drink according to the present invention is a kind of monoterpenoid having a cyclic ether structure, and is an organic compound called 1,8-cineol, limonene oxide, and kagebutol.
  • the addition concentration of cineol is in the range of 1.0 wt. Ppb or more and less than 2040 wt. Ppb, the spread of the top flavor of the meat stock and the function of clearing the aftertaste are preferable.
  • the addition concentration of cineol is 20 wt ppb or more and less than 1020 wt ppb is particularly preferable.
  • the raw materials for foods and drinks having the aroma and flavor of the meat stock of the present invention can be used for foods and drinks, those with various histories such as synthetic products, extracts, fermented products, heat reaction products of various materials, etc. Can be used.
  • addition form of the raw material of the food / beverage products which have the flavor and flavor of these livestock meat stock for example, direct addition to food / beverage products, the addition after diluting with water, a solvent, etc., yeast extract, livestock meat Examples include addition in the form of an extract, a seafood extract or a protein hydrolyzate, and the addition form is not particularly limited.
  • the production of the food and drink of the present invention can be performed by a known method. For example, it may be produced by adding a predetermined amount of the fragrance / flavoring composition of the present invention to a food or drink, or contain a high content of 1-octen-3-ol and / or 1-octen-3-one, etc. You may manufacture by adding a foodstuff raw material or each compound separately, respectively.
  • Examples of forms when adding food materials or compounds containing a high content of 1-octen-3-ol and / or 1-octen-3-one to the food and drink of the present invention include, for example, dry powders, pastes, solutions There are no restrictions on the form of addition. At that time, dextrin or the like may be added as an excipient. Furthermore, the addition time to food and drink is not only as a raw material before the production of food and drink, but also when it is added during production, after completion, immediately before eating, during eating, etc. It has a flavor.
  • Example 1 Confirmation of the effect of adding 1-octen-3-ol and / or 1-octen-3-one to food and drink
  • 1-octen-3-ol and / or 1-octen-3-one acetol, octanoic acid, decanoic acid, lower fatty acids, pyrazines, methional, thiazoles and dienals at the addition concentrations shown in Table 9 below
  • the concentration of the commercially available pork flavor seasoning (1) is 1.5 g% by weight.
  • aqueous solutions prepared from commercially available chicken-flavored seasonings (1) so as to have a concentration of 1.3 g% by weight were used as addition examples 12 to 14, 36 to In No. 40, an aqueous solution prepared with a commercially available beef flavor seasoning (1) having a concentration of 1.5 g% by weight, and in Addition Examples 15 and 16, a commercially available beef flavor seasoning (2) has a concentration of 1.7 g% by weight.
  • Pork flavor seasoning (1) (2), chicken flavor seasoning (1) (2) (3), and beef flavor seasoning (1) (2) were blended as shown in Tables 1 to 7 below.
  • 2-isobutylthiazole is used for thiazoles
  • 2,4-decadienal is used for dienals
  • isovaleric acid is used for lower fatty acids
  • 2,3,5-trimethylpyrazine is used for pyrazines.
  • a meaty fragrance / flavoring composition prepared by blending 1-octen-3-ol (racemate) aqueous solution (100 ppm), methional aqueous solution (100 ppm), and isovaleric acid aqueous solution (1000 ppm) as shown in Table 13. Samples 10 to 15 were prepared by adding to the aqueous solution prepared so that the concentration of the beef flavor seasoning (1) described in Example 1 was 1.5% by weight at the addition concentrations shown in Table 14.
  • Sample 9 an aqueous solution prepared so that the concentration of the beef flavor seasoning (1) was 1.5% by weight was used as it was.
  • Table 15 shows the addition concentrations of various components of Samples 9 to 15. Sensory evaluation was implemented about each obtained sample. The sensory evaluation was carried out by a four-step evaluation on the taste of livestock meat, particularly the taste of meat ripened and the taste of atsumi. One point is the least preferred, two points are somewhat preferred, three points are preferred, and four points are most preferred, and the score is the average of the panelists. The results are shown in Table 15.
  • 1-octen-3-ol (racemic) aqueous solution (100 ppm), 2,3,5-trimethylpyrazine aqueous solution (1000 ppm), isovaleric acid aqueous solution (1000 ppm) were prepared as shown in Table 16
  • a fragrance / flavor imparting composition was added to the aqueous solution prepared so that the concentration of the beef flavor seasoning (1) described in Example 1 was 1.5% by weight at an addition concentration shown in Table 17, and a sample was prepared. 17-24 were prepared.
  • an aqueous solution prepared so that the concentration of beef flavor seasoning (1) was 1.5% by weight was used as it was.
  • Table 18 shows the concentration of each component added to Samples 16 to 24. Sensory evaluation was implemented about each obtained sample.
  • the sensory evaluation was carried out by a four-step evaluation on the taste of livestock meat, especially the beef flavor and flavor.
  • One point is the least preferred, two points are somewhat preferred, three points are preferred, and four points are most preferred, and the score is the average of the panelists.
  • the results are shown in Table 18.
  • Numeral units other than the evaluation results in Table 18 are ppb. From the results shown in Table 18, the addition concentrations of each of 1-octen-3-ol are 0.010 ppb or more and less than 910 ppb, more preferably 0.050 ppb or more and 880 ppb or less, and 2,3,5-trimethylpyrazine is 0.42 ppb or more.
  • Boiled meaty type fragrance and flavor prepared by mixing 1-octen-3-ol (racemate) aqueous solution (100 ppm), octanoic acid aqueous solution (10000 ppm), and isovaleric acid aqueous solution (1000 ppm) as shown in Table 19
  • the composition was added to the aqueous solution prepared so that the concentration of the pork flavor seasoning (2) described in Example 1 was 1.3% by weight at the addition concentration shown in Table 20, and Samples 26 to 33 were added.
  • Sample 25 an aqueous solution prepared so that the concentration of the pork flavor seasoning (2) was 1.3% by weight was used as it was.
  • Table 21 shows the addition concentrations of various components of Samples 25 to 33. Sensory evaluation was implemented about each obtained sample.
  • the sensory evaluation was performed in a four-step evaluation on the taste of livestock meat, especially the mildness and swelling of the mouth, the mildness and the sweetness of the meat.
  • One point is the least preferred, two points are somewhat preferred, three points are preferred, and four points are most preferred, and the score is the average of the panelists.
  • the results are shown in Table 21.
  • Example 6 Confirmation of effect of addition of acetol
  • Sample 5 of Example 2 was designated as Control 1
  • 1-octen-3-ol, octanoic acid and decanoic acid were removed from Control 1 and acetol was added to 10,000 ppb as Control 2
  • Control 1 was designated as Acetol.
  • Samples 5-1 to 5-8 to which Sigma Aldrich Japan Co., Ltd. was added so as to be 1.0 ppb to 1000000 ppb were prepared, and sensory evaluation compared with Controls 1 and 2 was performed. The evaluation was carried out in a 10-step evaluation of the meat flavor of each acetol-added sample when the control 1 was set to 5.0, particularly the preference for meat-like mellowness and swelling. In addition, it means that preference is so high that a score is high.
  • Table 22 The evaluation results are shown in Table 22.
  • Control 3 A sample obtained by removing 1-octen-3-ol, octanoic acid and decanoic acid from Control 1 and adding 2,4-decadienal to 0.011 ppb is referred to as Control 3, and Control 1 includes 2,4-decadienal (Sigma). Samples 5-9 to 5-14 to which Aldrich Japan Co., Ltd.) was added so as to be 0.00011 ppb to 11000 ppb were prepared and subjected to sensory evaluation in comparison with Controls 1 and 3. The evaluation was carried out in a 10-step evaluation of the taste of the meat flavor of each 2,4-decadienal-added sample, particularly the fat flavor of the meat when the control 1 was 5.0 points. In addition, it means that preference is so high that a score is high. The evaluation results are shown in Table 23.
  • the concentration of 2,4-decadienal added is preferably 0.00011 ppb or more, and more preferably, the effect is maximized when entering the concentration range of 0.0011 ppb to 110 ppb.
  • Sample 12 of Example 3 was designated as Control 4, 1-octen-3-ol, methional and isovaleric acid were removed from Control 4 and 2-isobutylthiazole was added to a concentration of 0.01 ppb as Control 5, and Samples 12-1 to 12-8 were prepared by adding 2-isobutylthiazole (manufactured by Sigma-Aldrich Japan Co., Ltd.) to control 4 so as to be 0.00010 ppb to 10000 ppb, and sensory evaluation compared with controls 4 and 5 Went.
  • 2-isobutylthiazole manufactured by Sigma-Aldrich Japan Co., Ltd.
  • the evaluation was carried out by a 10-point evaluation of the meat flavor of each 2-isobutylthiazole added sample when the control 4 was set to 5.0, particularly the taste of the meat and the taste of the meat. In addition, it means that preference is so high that a score is high.
  • the evaluation results are shown in Table 24.
  • the concentration of 2-isobutylthiazole added is preferably 0.00010 ppb or more, and more preferably, the effect is maximized when entering the concentration range of 0.0010 ppb to 100 ppb.
  • Example 9 Confirmation of addition effect of 1-octen-3-ol, octanoic acid, decanoic acid to the source
  • 1-octen-3-ol, octanoic acid, and decanoic acid were added to white sauce, and acetol was added to enhance bulge, and sensory evaluation was performed on the effect of the addition.
  • the white sauce was prepared by heating 290 g of “HEINZ White Sauce” (trade name, manufactured by Heinz Japan Co., Ltd.) for 10 minutes over medium heat.
  • the prepared white sauce is divided into two 100 g portions, one is the control product 1 (no additive product), and the other is 1-octen-3-ol, octanoic acid, decanoic acid and acetol at the addition concentrations shown in Table 25.
  • the product 1 of the present invention was added.
  • the sensory evaluation was performed by six panelists, and the white sauce with the most favorable flavor, the white sauce with the strongest spread and swelling in the mouth, and the white sauce with the strongest sweet flavor of the meat were selected. The evaluation results are shown in Table 26.
  • Example 10 Confirmation of 1-octen-3-ol, methional, isovaleric acid added to source
  • 1-octen-3-ol, methional, and isovaleric acid were added to the demiglace sauce, and 2,4-decadienal was added to enhance the fat flavor of the meat, and sensory evaluation was performed on the effect of the addition.
  • the demiglace sauce was prepared by heating 290 g of “HEINZ demiglace sauce” (trade name, manufactured by Heinz Japan Co., Ltd.) for 10 minutes on medium heat.
  • the prepared demiglace sauce was divided into two 100 g portions, one as control product 2 (no additive product), and the other with 1-octen-3-ol, methional, isovaleric acid and 2,4 at the addition concentrations shown in Table 27.
  • -Decadienal was added to make Product 2 of the present invention.
  • the sensory evaluation was performed by six panelists, and the demiglace sauce with the most favorable flavor, the demiglace sauce with the strongest ripened flavor of meat, and the demiglace sauce with the strongest fat flavor of meat were selected. The evaluation results are shown in Table 28.
  • the product 2 of the present invention was evaluated by all the panelists for any of the demiglace sauce with the most favorable flavor, the demiglace sauce with the strongest meat ripening flavor, and the demiglace sauce with the strongest fat flavor of meat.
  • the product 2 of the present invention is a demiglace sauce with the most favorable flavor, a demiglace sauce with the strongest ripening flavor of meat, and a demiglace sauce with the strongest fat flavor of meat with a risk factor of 5%.
  • Example 11 Confirmation effect of 1-octen-3-ol, 2,3,5-trimethylpyrazine, isovaleric acid added to source
  • Add 1-octen-3-ol, 2,3,5-trimethylpyrazine, isovaleric acid, demiglace sauce, and add 2-isobutylthiazole to enhance meat-like asthma, and conduct sensory evaluation on the effect of the addition did.
  • the demiglace sauce was prepared by heating 290 g of “HEINZ demiglace sauce” (trade name, manufactured by Heinz Japan Co., Ltd.) for 10 minutes on medium heat.
  • the prepared demiglace sauce was divided into two 100 g portions, one as control product 3 (additive-free product), and the other as 1-octen-3-ol, 2,3,5-trimethylpyrazine at the addition concentrations shown in Table 29. Isovaleric acid and 2-isobutylthiazole were added to obtain product 3 of the present invention.
  • the sensory evaluation was performed by six panelists, and the demiglace sauce with the most favorable flavor, the demiglace sauce with the strongest beef-like flavor, and the demiglace sauce with the strongest meat-like taste were selected. The evaluation results are shown in Table 30.
  • the product 3 of the present invention was evaluated by all the panelists in any of the demiglace sauce with the most favorable flavor, the demiglace sauce with the strongest beef-like flavor, and the demiglace sauce with the strongest meat-like taste.
  • the product 3 of the present invention is a demiglace sauce with the most favorable flavor, the demiglace sauce with the strongest beef-like flavor, and the demiglace sauce with the strongest meat-like taste at a risk factor of 5%.
  • Example 12 1-octen-3-ol and / or 1-octen-3-one, pyrazines, modification of each component of lower fatty acids
  • 1-octen-3-ol (racemate) is added at an addition concentration of 0.10 ppm
  • 2,3,5-trimethylpyrazine is added at an addition concentration of 0.063 ppm
  • isovaleric acid is added at an addition concentration of 0.078 ppm
  • MSG was added at an addition concentration of 0.14%
  • sodium chloride was added at an addition concentration of 0.32% to prepare an aqueous solution, which was used as Sample (I).
  • all the raw materials of sample (I) used the Sigma-Aldrich Japan Co., Ltd. product.
  • Table 31 show that favorable results can be obtained when 1-octen-3-one is used instead of 1-octen-3-ol, or when various pyrazines and various lower fatty acids are used. It was done.
  • 1-octen-3-ol is more preferable than 1-octen-3-one
  • isovaleric acid is most preferable among various lower fatty acids
  • 2,3,5-trimethylpyrazine is most preferable among pyrazines. It was confirmed that it imparts a preferred beef-like aroma and flavor.
  • Example 13 Confirmation of glutathione addition effect
  • Control 5 A sample obtained by adding the beef flavor seasoning (1) described in Example 1 to the above sample (I) at an addition concentration of 1% by weight is designated as Control 5, and from Sample (I), 1-octen-3-ol and iso-yoshichi are added. Remove herbic acid and 2,3,5-trimethylpyrazine, add beef flavor seasoning (1) at 1% by weight, and add reduced glutathione (manufactured by Wako Pure Chemical Industries, Ltd.) at an added concentration of 8.0 ppm. The obtained sample was designated as Control 6.
  • Samples 34 to 42 were prepared by adding reduced glutathione to Control 5 at an addition concentration of 0.80 ppm to 80 ppm, and sensory evaluation was performed in comparison with Controls 5 and 6.
  • the evaluation was carried out in a 10-step evaluation on the taste of the meat flavor of each glutathione-added sample, particularly the beef flavor and flavor when the control 5 was 5 points. In addition, it means that preference is so high that a score is high.
  • Table 32 The evaluation results are shown in Table 32.
  • the concentration of glutathione added is preferably 0.80 ppm or more, and more preferably, the effect is maximized when entering the concentration range of 4.8 ppm to 39 ppm.
  • the effective number of glutathione concentration is two digits.
  • Example 14 Confirmation of creatine and creatinine addition effect
  • Control 5 A sample obtained by adding the beef flavor seasoning (1) described in Example 1 to the above sample (I) at an addition concentration of 1% by weight was used as Control 5 in the same manner as in Example 13, and from Sample (I) to 1-octene- A sample to which 3-ol, isovaleric acid and 2,3,5-trimethylpyrazine were removed, beef flavor seasoning (1) was added at a concentration of 1% by weight, and creatine was added at a concentration of 1246 ppm was used as control 7.
  • a sample in which creatinine was added at an added concentration of 141 ppm instead of (Wako Pure Chemical Industries, Ltd.) was designated as Control 8.
  • Samples 43 to 46 to which creatine was added to control 5 at an addition concentration of 623 ppm to 4990 ppm, and samples 47 to 52 to which creatinine (manufactured by Wako Pure Chemical Industries, Ltd.) was added to control 5 at an addition concentration of 7.10 ppm to 2820 ppm were controlled. Sensory evaluation was performed in comparison with 5, 7, and 8. The evaluation was carried out in a 10-step evaluation on the taste of the meat of the creatine and creatinine-added samples, particularly the beef flavor and flavor when the control 5 was 5 points. In addition, it means that preference is so high that a score is high. The evaluation results are shown in Table 33.
  • Example 15 Confirmation of maltol addition effect
  • a sample obtained by adding the beef flavor seasoning (1) described in Example 1 to the sample (I) at an addition concentration of 1% by weight was used as Control 5 in the same manner as in Examples 13 and 14, and samples 1 to 1 Control sample with octen-3-ol, isovaleric acid and 2,3,5-trimethylpyrazine removed, beef flavor seasoning (1) added at 1 wt% and maltol added at 1.56 ppm It was set to 9.
  • Samples 53 to 55 were prepared by adding maltol to Control 5 at an addition concentration of 1.56 ppm to 15.6 ppm, and sensory evaluation was performed in comparison with Controls 5 and 9.
  • the evaluation was performed by two skilled evaluation panelists, and the meat flavor of the maltol-added sample when the control 5 was set to 5.0, particularly the taste of flavor and flavor like beef, was evaluated in a 10-step evaluation. In addition, it means that preference is so high that a score is high.
  • the evaluation results are shown in Table 34.
  • Example 16 Confirmation of effect of adding flavor and flavor imparting composition to curry
  • the aroma / flavor imparting composition was added to curry, and the effect of addition was performed by sensory evaluation.
  • the aroma / flavoring composition used was a powder obtained by mixing the components shown in Table 35 and then pulverizing and mixing them with a hand mixer.
  • Curry was prepared by dissolving 667 g of “S & B special curry flake” (trade name, manufactured by S.B. Foods Co., Ltd.), 30 g of “Worcester sauce” (trade name, manufactured by Bulldock Sauce Co., Ltd.) and 30 g of sucrose in 4.8 L of hot water. Prepared by heating with fire.
  • the prepared curry was divided into three 990 g portions, one being a control product 4 (non-added product) and the other being 10 g of the fragrance / flavoring composition shown in Table 35.
  • the last one was 10 g of commercially available beef extract (manufactured by Bertin) to make a comparative product.
  • the sensory evaluation was performed by 18 panelists, and the curry with the most favorable flavor, the curry with the strongest flavor like beef, and the curry with the strongest flavor like beef were selected. The evaluation results are shown in Table 36.
  • Example 17 Confirmation of cineole addition effect
  • Add boiled type (1-octen-3-ol, octanoic acid, decanoic acid) aroma and flavoring composition to chicken flavor seasoning, and further spread cineole for the top spread of meat stock and a clean aftertaste.
  • sensory evaluation was performed on the effect of the addition.
  • the boiled-type fragrance / flavor imparting composition prepared in Example 2 was added to an aqueous solution prepared so that the concentration of the chicken flavor seasoning (1) described in Example 1 was 1.3 g% by weight.
  • Samples 57 to 64 were prepared by adding 020% by weight and adding 1,8-cineole thereto at the addition concentration shown in Table 37.
  • Sample 56 used the aqueous solution prepared so that the density
  • sensory evaluation was performed by comparing sample 56 as a control. The evaluation was carried out in a 10-step evaluation with respect to the spread of the top flavor of the meat stock of each 1,8-cineole-added sample when the control was 5.0 points, and the favorable taste of the aftertaste. In addition, it means that preference is so high that a score is high.
  • the evaluation results are shown in Table 37.
  • Example 18 Confirmation of dimethyl trisulfide addition effect
  • meaty type (1-octen-3-ol, methional, isovaleric acid
  • dimethyl trisulfide to improve top flavor and meat taste like meat stock
  • sensory evaluation was carried out for the effect of the addition.
  • the meaty flavor and flavor imparting composition prepared in Example 3 was added to an aqueous solution prepared so that the concentration of the chicken flavor seasoning (1) described in Example 1 was 1.3 g% by weight.
  • Samples 66 to 73 were prepared by adding 022% by weight and adding dimethyl trisulfide thereto at the addition concentration shown in Table 38.
  • Sample 65 used the aqueous solution prepared so that the density
  • sensory evaluation was performed by comparing sample 65 as a control. The evaluation was carried out by a 10-step evaluation on the favorableness of the meat flavor-like top flavor and hot taste of each dimethyltrisulfide-added sample when the control was 5.0 points. In addition, it means that preference is so high that a score is high.
  • the evaluation results are shown in Table 38.
  • the concentration of dimethyltrisulfide added is preferably 0.011 ppb or more, and more preferably, the effect is maximized when entering the concentration range of 0.11 ppb to 4.4 ppb. .
  • the present invention relates to an aroma / flavor imparting composition for imparting a meat stock-like aroma / flavor to a food / beverage product, a food / beverage product having the aroma / flavor, and a method for imparting the aroma / flavor.
  • the present invention is based on Japanese Patent Application No. 2010-179204 filed in Japan, the contents of which are incorporated in full herein.

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Abstract

La présente invention concerne une composition conférant un arôme/saveur pour conférer un arôme/saveur de fond de bœuf à une denrée alimentaire, et concerne une denrée alimentaire ayant l'arôme/saveur, ainsi qu'un procédé pour conférer l'arôme/saveur. La présente invention concerne une denrée alimentaire obtenue par l'ajout de 1-octén-3-ol et/ou de 1-octén-3-one, la concentration ajoutée de 1-octén-3-ol et/ou 1-octén-3-one étant d'au moins 0,0050 ppb en poids à moins de 910 ppb en poids.
PCT/JP2011/063291 2010-08-10 2011-06-09 Composition conférant un arôme/saveur Ceased WO2012020598A1 (fr)

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WO2013118741A1 (fr) * 2012-02-06 2013-08-15 味の素株式会社 Composition conférant un arôme et/ou un parfum, produit alimentaire et procédé de production dudit produit alimentaire
WO2013146129A1 (fr) * 2012-03-29 2013-10-03 味の素株式会社 Procédé de production de matériau pour aliment ou boisson
JP2014054242A (ja) * 2012-08-10 2014-03-27 Ogawa & Co Ltd 味噌又は味噌含有飲食品の香味改善剤
JP2014093995A (ja) * 2012-11-12 2014-05-22 Ajinomoto Co Inc 飲食品用素材の製造方法
WO2014142267A1 (fr) * 2013-03-14 2014-09-18 味の素株式会社 Composition aromatisante, produit alimentaire ou boisson ayant un goût de type ragoût et procédé de production s'y rapportant
JP2014187915A (ja) * 2013-03-26 2014-10-06 Nissin Foods Holdings Co Ltd 風味増強剤
EP2813148A4 (fr) * 2012-02-06 2015-10-21 Ajinomoto Kk Composition pour conférer un goût prononcé à des aliments et des boissons
WO2017018095A1 (fr) * 2015-07-24 2017-02-02 味の素株式会社 Composition aromatisante
JP2017029096A (ja) * 2015-08-04 2017-02-09 サンマルコ食品株式会社 焦がし風味油脂およびその製造方法ならびに焦がし風味油脂を含有する加工食品
JP2017121236A (ja) * 2016-01-06 2017-07-13 ハウス食品株式会社 呈味増強方法
JP2017127240A (ja) * 2016-01-20 2017-07-27 アサヒビール株式会社 ビールテイスト飲料及びその製造方法
JP2020089295A (ja) * 2018-12-05 2020-06-11 日清食品ホールディングス株式会社 風味付与剤
WO2021198199A1 (fr) * 2020-03-31 2021-10-07 Firmenich Sa Composition d'arôme
CN113755245A (zh) * 2021-09-08 2021-12-07 云南中烟工业有限责任公司 一种鳄梨香型香精及其制备方法和包含其的卷烟
WO2022163737A1 (fr) * 2021-01-28 2022-08-04 味の素株式会社 Modificateur pour aliment préparé frit, matériau d'enrobage pour aliment préparé frit et liquide de dragage, procédé d'amélioration de l'arôme d'un aliment préparé frit et procédé de production d'aliment préparé frit

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JP7381213B2 (ja) * 2019-03-25 2023-11-15 テーブルマーク株式会社 イソ吉草酸を含有する発酵調味料組成物の製造方法
TW202421199A (zh) * 2022-09-20 2024-06-01 日商花王股份有限公司 口服用組合物

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Publication number Priority date Publication date Assignee Title
WO2013118741A1 (fr) * 2012-02-06 2013-08-15 味の素株式会社 Composition conférant un arôme et/ou un parfum, produit alimentaire et procédé de production dudit produit alimentaire
EP2813148A4 (fr) * 2012-02-06 2015-10-21 Ajinomoto Kk Composition pour conférer un goût prononcé à des aliments et des boissons
JPWO2013146129A1 (ja) * 2012-03-29 2015-12-10 味の素株式会社 飲食品用素材の製造方法
WO2013146129A1 (fr) * 2012-03-29 2013-10-03 味の素株式会社 Procédé de production de matériau pour aliment ou boisson
JP2018038412A (ja) * 2012-03-29 2018-03-15 味の素株式会社 飲食品用素材の製造方法
US9603375B2 (en) 2012-03-29 2017-03-28 Ajinomoto Co., Inc. Process for producing material for food or beverage
JP2014054242A (ja) * 2012-08-10 2014-03-27 Ogawa & Co Ltd 味噌又は味噌含有飲食品の香味改善剤
JP2014093995A (ja) * 2012-11-12 2014-05-22 Ajinomoto Co Inc 飲食品用素材の製造方法
JPWO2014142267A1 (ja) * 2013-03-14 2017-02-16 味の素株式会社 風味付与組成物、煮込み料理様風味が付与された飲食品及びその製造方法
WO2014142267A1 (fr) * 2013-03-14 2014-09-18 味の素株式会社 Composition aromatisante, produit alimentaire ou boisson ayant un goût de type ragoût et procédé de production s'y rapportant
JP2014187915A (ja) * 2013-03-26 2014-10-06 Nissin Foods Holdings Co Ltd 風味増強剤
WO2017018095A1 (fr) * 2015-07-24 2017-02-02 味の素株式会社 Composition aromatisante
JPWO2017018095A1 (ja) * 2015-07-24 2018-05-10 味の素株式会社 フレーバー組成物
JP2017029096A (ja) * 2015-08-04 2017-02-09 サンマルコ食品株式会社 焦がし風味油脂およびその製造方法ならびに焦がし風味油脂を含有する加工食品
JP2017121236A (ja) * 2016-01-06 2017-07-13 ハウス食品株式会社 呈味増強方法
JP2017127240A (ja) * 2016-01-20 2017-07-27 アサヒビール株式会社 ビールテイスト飲料及びその製造方法
JP2020089295A (ja) * 2018-12-05 2020-06-11 日清食品ホールディングス株式会社 風味付与剤
CN111264830A (zh) * 2018-12-05 2020-06-12 日清食品控股株式会社 风味赋予剂
CN111264830B (zh) * 2018-12-05 2024-01-02 日清食品控股株式会社 风味赋予剂
JP7433760B2 (ja) 2018-12-05 2024-02-20 日清食品ホールディングス株式会社 風味付与剤
WO2021198199A1 (fr) * 2020-03-31 2021-10-07 Firmenich Sa Composition d'arôme
WO2022163737A1 (fr) * 2021-01-28 2022-08-04 味の素株式会社 Modificateur pour aliment préparé frit, matériau d'enrobage pour aliment préparé frit et liquide de dragage, procédé d'amélioration de l'arôme d'un aliment préparé frit et procédé de production d'aliment préparé frit
CN113755245A (zh) * 2021-09-08 2021-12-07 云南中烟工业有限责任公司 一种鳄梨香型香精及其制备方法和包含其的卷烟
CN113755245B (zh) * 2021-09-08 2023-11-24 云南中烟工业有限责任公司 一种鳄梨香型香精及其制备方法和包含其的卷烟

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